French

Celia's salmon lasagna is for Dinner.

Celia's salmon lasagna takes 30 minutes to prepare.

Celia's salmon lasagna takes 60 minutes to cook.

Celia's salmon lasagna makes 12 servings.

The ingredients for Celia's salmon lasagna are:

9 lasagna lasagna noodles
6 tomatoes
1 onion
1 1/2 pounds fresh salmon
1/2 pound fresh mozzarella
1 close garlic
1/4 C olive oil
1 T tomato paste
1/3 C grated Romano cheese
1/3 C grated Provolone cheese
1/3 C grated Mozzarella cheese
1 1/5 t seasoned salt

Here is how you make Celia's salmon lasagna:

At least by the night before, grate 1 clove garlic and add to 1/4 C olive oil, refrigerate covered over night or longer. When ready to use, save out 1 T of oil. Boil lasagna noodles about 8 minutes. Meanwhile, saute chopped onion and 4 chopped tomatoes in garlic olive oil. Add seasoned salt, tomato paste, and a little hot water to make a cause consistency. Put 3 noddles in bottom of square baking pan. Layer on 1/2 sauce. Slice 1 pound fresh mozzarella onto sauce. Cross-layer 3 lasagna noddles. Layer thin slices of fresh salmon. Cover with remainder of sauce. Cross-layer final 3 lasagna noodles. Slice 2 tomatoes and cover noodles with tomato slices. Drizzle remaining garlic olive oil over tomatoes. Sprinkle 1/3 C each grated mozzarella, romano, and provolone cheeses over top of whole. Bake 1 hour at 350 degrees Fahrenheit. Number of Servings: 12Recipe submitted by SparkPeople user JAVADIC.

The nutritional information for Celia's salmon lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 339.0

• Total Fat: 16.7 g
• Cholesterol: 63.7 mg
• Sodium: 446.7 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 1.9 g
• Protein: 26.7 g

Celia's salmon lasagna is French cuisine.